I went to the farmers market looking for something for dinner and found this Acorn squash. I then googled for a recipe and found this one from another blog Marin Mama Cooks and adjusted it only slightly by adding a combination of raisins and dried cranberries. It is simple to make and serves as a a complete meal.
Ingredients:
2 medium acorn squash cut in half and seeds removed
1 cup quinoa
1 2/3 cup water
1/8 teaspoon salt
3 Tablespoons olive oil
1/2 cup almonds
1/4 cup raisins or dried cranberry
1/2 cup feta cheese
1/4 cup fresh parsley or sprouts of your choice
2 teaspoons red wine vinegar
-Cut the squash in half, scoop out the seeds and brush with olive oil. Cook, flesh side down on a cookie sheet at 425 degrees, until done, about 25 minutes. Remove from oven and cool. Cook quinoa in water and salt until liquid is absorbed, about 15 minutes. Let sit with cover on. Heat one Tablespoon olive oil in pan and toast almonds over medium heat about 2 minutes. Combine all the ingredients in a bowl and stuff into acorn halves. Bake at 350 degrees about 15-20 minutes. Sprinkle some additional feta and parsley or sprouts on top and serve.
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